Ingredients

Serves 4
  • 1.5 lb of baby Yukon Gold potatoes or another small waxy potato (about 15)
  • ¼ cup of olive oil
  • 1 tbsp and 2 tsp of salt, divided
  • ¼ of a small red onion, chopped or sliced
  • ¼ cup of chopped parsley, cilantro, or mint

  • 2 tbsp of Paro Tarka
Cookware Used
Paro's Essentials Bundle
$56$45
Shop Now
Holy Sheet
Nonstick Half-Sheet Pan
$40
Shop Now
The Dutchess
6.75-Quart Cast-Iron Dutch Oven
$180
Shop Now
  1. Preheat your oven to 400°F. Set a medium sized pot of water to boil and add a tbsp of salt.
  2. Add potatoes and boil for 20-25 minutes or just until tender. Transfer potatoes to a large baking sheet and set aside to cool for a few minutes.
  3. Using the bottom of a cup, measuring cup, or jar, crush each potato to flatten it slightly without causing them to fall apart. Allow the potato skins and pieces to fray at the edges — these will be extra crispy!
  4. Drizzle potatoes with olive oil and remaining salt. Toss gently to cover all potatoes. Bake for 30-40 minutes until potatoes are golden brown and crisp.
  5. Heat Paro Tarka over medium heat for a minute or two before drizzling over smashed potatoes. Top it all off with red onion and fresh herbs.